Project Description

Entertaining with ease and lusciousness! Id highly recommend doubling this recipe as it wont last long – Plus did I mention its keto, vegan, dairy free with deep, dark rich, chocolate notes and mint-astic creamy fresh filling – your guests will LOVE you if you whip out this exquizzy after dinner nourishing treat!!

  • Base Ingredients:
  • 2 Tbsp. virgin coconut oil, melted

  • 150g almonds ground plus a few whole roasted almonds or walnuts roughly chopped for texture in the base

  • 2 Tbsp. Cacao or quality cocoa powder

  • 1 tsp. powdered erythritol or pure maple syrup, to taste

  • Pinch Himalayan pink salt, to taste

  • Peppermint Cream Filling Ingredients:
  • 2 Tbsp. cacao butter, melted

  • 1 cup raw coconut butter

  • 1-2 tsp. powdered erythritol, to taste

  • ½ tsp. pure peppermint essential oil or extract, or more to taste


    10g Cacao powder or 10g melted dark chocolate to mix into the creamy topping

    Fresh mint leaves, to garnish

  • To prepare the base:

    Add the ground almonds, along with the few roughly chopped nuts (for texture), plus cacao powder & powdered erythritol to a mixing bowl. Melt approx. 2 Tbsp. coconut oil to that bowl with a good pinch of salt, to create your keto biscuit base. Press well into a lined 3 x 6 baking dish, transfer to a freezer for 20 minutes to set.

  • To prepare the filling:

    In a food processor, add the melted cacao butter with the coconut butter, powdered erythriotol, & peppermint essential oil ( to taste) Blend until you have a smooth minty filling.

    Remove the base from the freezer & spoon 3/4s of the peppermint filling over the surface, covering it evenly. Return to the freezer for a further 10 minutes to set.

  • To prepare the chocolate topping, add the remaining cacao powder or melted chocolate to the filling & once again blend in the food processor to create a thick smooth chocolate-mint topping. (You may need a little more coconut oil to loosen the topping)
  • Pour the rest of the mixture on top & continue to freeze for a further 10 minutes before cutting to about 10 squares with a sharp knife. Garnish with a fresh mint leaf for freshness. Enjoy